Step 1

Allow salmon to rest 10 - 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic.

Step 2

Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to about 1/3 cup, about 10 - 15 minutes, stirring occasionally.

Step 3

Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.

Step 4

Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.

Step 5

Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 - 4 minutes. Carefully flip salmon to opposite side and continue to cook 2 - 3 minutes longer until salmon has cooked through.

Step 6

Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired